Chef Julia’s Onigiri Demonstration from The Plant Based Japanese 2 Cookbook

To get the Plant Based Japanese 2 ebook, link to onigiri video and Donabe video, purchase the BUNDLE TODAY and only until March 10, 2024 at 11:59 PST from Chef Julia’s link: https://transactions.sendowl.com/stores/15779/226910

140 contributions valued at $7900.00, the Vegan Health Bundle is not just a collection; it’s a commitment to your health. Immerse yourself in a world of plant-based goodness, promoting a vibrant life free from harmful oils. This exclusive bundle is available for purchase only from March 1 at 7 am PST to March 10 at 11:59 pm PST. Once it’s gone, it’s gone forever – don’t miss out on this annual extravaganza

Chef Julia’s Plant Based Japanese 2 ebook is a collection of recipes inspired by her Japanese mother. She’s taken her favorite homestyle recipes and transformed them into delicious plant based oil free creations.
Her recipe today is a popular dish in Japan and has been eaten for 2,000 years. It’s easy to make onigiri from leftover rice for lunches and picnics. A popular onigiri place in Tokyo called Onigiri Bongo makes 50 types of fillings. People wait in line to eat there for 2-3 hours. Onigiri are simple to make at home. A couple of onigiri and a bowl of miso soup with tofu make a perfect meal.
Onigiri (Rice Balls)

Onigiri are rice balls. They can be filled with simple ingredients such as ume (salted pickled plums), cooked vegetables, chickpea tuna, simmered mushrooms, or just eaten plain without a filling.

About Chef Julia
Julia Dunaway became a professional chef after a 30-year career in the uniformed services, United States Air Force and United States Public Health Service where she served as a social work clinician and administrator, retiring with the rank of Captain, 0-6. She holds a Master of Social Work degree from the University of Utah. Before she retired in 2015 she attended the Culinary School of Fort Worth and graduated with honors. She wanted to have a second career as a chef. Initially she conducted events and dinners, but decided she enjoyed teaching cooking classes more. She specializes in whole food plant-based cooking and is passionate about helping others learn to cook healthy food and live life to the fullest. She embraced the plant-based lifestyle in 2017 and helped the city of Fort Worth, Texas become a blue zone by conducting plant-based cooking demonstrations around the city in 2017-2018.

In 2020, during the pandemic, she cut out some vegan restaurant food and richer plant-based food and lost 30 pounds, lowered her cholesterol and blood pressure and started walking over 20 miles a week. She’s kept the weight off for almost four years and now has a walking group of four women who meet daily. She works out with a personal trainer and lifts weights twice a week. Chef Julia will celebrate turning 70 years old in June 2024 by walking the Camino de Santiago with friends from Portugal to Spain.

Her favorite cuisine, Japanese food, is inspired by her Japanese mother. She has four children, four grandchildren, and three boxers. In addition to coaching individuals and helping thousands of people in her support group, she also conducts in person retreats in Azle, Texas. The eight-hour intensive cooking retreats immerse participants in the plant-based lifestyle. She has over 50 recorded cooking classes available for purchase on her website, several new classes listed on her website for 2024, and 225 videos on her YouTube channel

YouTube: https://www.youtube.com/watch?v=aLGwdCz2aFk
For ebooks, access to all Zoom classes I’ve taught, upcoming classes and retreats and other content go to my website:

Main Home

Instagram https://www.instagram.com/juliadunaway/?hl=en
Facebook https://www.facebook.com/chefjuliadunaway/
Chef Julia’s Amazon Store
Chef Julia classes
CHEF JULIA IN PERSON RETREATS
#chefjulia #wholefoodplantbased #oilfree #plantbasedjapanese

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!!

or
https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242

Save Your Receipt! We will be offering bonuses for pre-orders ASAP.

GET MY FREE INSTANT POT COOKBOOK:
https://www.chefaj.com/instant-pot-download

MY LATEST BESTSELLING BOOK:

Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes

To the fifth but not the final show of Chef AJ live I’m your host Chef AJ and this is where I introduce you to amazing people like you who are doing great things in the world that I think you should know about we have one of the most talented plant-based chefs that I

Have seen come on the scene and especially if you are interested in Japanese food because she is Japanese or half Japanese but still she makes beautiful books this is her second volume of a plant-based Japanese cookbook and she’s going to make something that I probably won’t pronounce correctly and honestly I don’t

Know what it is oniri and her name is Chef Julia dway and she teaches amazing classes virtually in person her food is beautiful and here she is hi Julia nice to see you hi Chef AJ it’s great to be back on and I’m excited to uh do my little demonstration of something that

Maybe a lot of people don’t even really know what it is because obviously you didn’t I didn’t but you know I gotta be honest follow you more for your puppy than your food oh I was gonna ask Steve to bring him in toward the end so he’s

So cute it’s yeah I get a lot of uh people watching my live streams every morning I’ve been doing a live stream every morning about nine o’clock and I go get the puppy and I say okay I’m gonna bring the puppy on every morning

So if you want to see him you have to watch and so to see the puppy you have to buy the bundle from Julia and we’ll be posting her Link in both the chat and the show notes yep yeah I the word that I mispronounced

I’m not sure what it is but I’m guessing there’s some rice involved yes yes it is a rice ball and we I can go ahead and start making those and get get my cooking demo out of the way and let me put this up uh just before I put this up

These are your Goodman’s peanut shoes Chef AJ that I made from the bundle and they are so scrumptiously delicious they look so good you executed the recipe perfectly I could tell yeah and they they turned not so well that I’m going to the professional Chef’s association meeting tomorrow and I’m taking these

With me and if they ask for the recipe you say three ERS by the bundle and but the main reason I’m taking them is because they’re delicious that I keep wanting to eat them all I can’t I cannot have them in the house I make them if

I’m going to a potluck right before and that’s it they never come back home I have eaten quite a few I have to admit so okay so uh let me go over what an on gidy is it’s a rice ball and there’s even an emoji an Oni gidy Emoji it’s a

Emoji it has a little white little triangle with a piece of seaweed on it and onig gidi are to the Japanese they’re like sandwiches so in other words the Japanese mom for breakfast or for um lunch packing lunch would make these rice balls and send them in the

School lunch instead of a sandwich of of course nowadays everybody’s more westernized they probably eat sandwiches and they don’t eat them as much but in the convenience stores in Japan they sell onii in Lawson’s which is a famous convenience store 7-Eleven and all those kind of places and they have them all

Wrapped up and ready to go with all kinds of different fillings so they’re kind of like a picnic snack a quick meal on the go or something that um your mom would make and you would sit down and at the table and eat it and it was so

Special to my mother who’s Japanese who died in 2006 when she was in the hospital and she was not didn’t have much of an appetite and she didn’t have much left long time left to live I was visiting her one day and I said can I bring you

Something to eat because she did not like the hospital food it was you know American food so she said oh Julia make me some onig gidy and I said uh okay and I had never made it before I mean it was not something I made she made it I never

Made it so I went home and I cooked a pot of Japanese rice and I formed a a bunch of them in balls and brought them to her and she was like eating them and I said well how are they she said well they taste good but they don’t look very

Pretty so she kind of criticized my skill so I got a lot better first thing I have to do is get some rice and because I know Chef AJ doesn’t have a problem with white rice I white rice I don’t know why people make it

Like it’s so evil it’s the best well the authentic Japanese way is to use white rice and it’s Japanese rice and it’s a really high quality rice it’s called um Koshi hiati and I buy it at the Asian store like Hmart it’s a short grain rice it’s premium it’s kind of expensive but

You know for something like this the better the rice the better quality thing you’re going to get so Splurge a little if you’re if it’s something you don’t make that often and get some really good rice and you won’t be sorry so I’m I

Cook the rice in my rice cooker I have a Japanese rice cooker it’s a really high-end one and what that means is it really cooks the rice well it does not mess it up it doesn’t make it mushy it doesn’t you know make it turn out wrong

It turns out right every time and all you have to do is put the rice in the little you put your three cups of rice in it and then you put water up to the level in the pot that it shows you need for three cups of rice so you don’t have

To worry about it so I put the rice in this bowl here and the reason for that is because it’s hot and if you tried to stand there at the pot and grab rice out of it you burn your hands and you don’t

Want to do that so what I do is I put the rice in this bowl to let it cool off and I have a bowl of water because this is incredibly sticky rice is so sticky so you have to wet your hands when you’re handling the rice and um and it

Will stick to your hands and the other thing that we do for onig gidy is we put a little salt on our hands so I know some of you are not salty people so if that’s true you don’t have to to use the salt we just kind of dip our fingers in

The salt and spread it around but you can also use like this um green salt alternative it’s 50% less sodium or you can use um one of these uh local spicery salt substitutes like salacious you can put that on your hand so you don’t even have to do the salt if you

Really didn’t want to but that’s the traditional way is to put a little salt on your hands I’m going to take about maybe a third of a cup of rice and put it in my little form here and I’ll do it three times then you’ll see what I’m

Going to do in a minute and this form I have all these supplies in my Amazon store so if you think well where would I get something like that they’re in there and then I’ll show you really quick when I’m done with these how to make them

Without any kind of special equipment so you can also make these without a form you could just make them in your hand but this they turn out really cool this way what I have here is I have chickpea uh I can’t I don’t want to call it tuna

But chickpea Mayo it’s kind of a filling and it’s kind of like your chickpea spread that you make for sandwiches but it’s got an Asian kind of a flare to it it has some U cone boo seaweed powder in it and it has um a little soy sauce in

It to give it kind of the taste that you would find in the Japanese style thing they call Tuna Mayo which is one of the popular fillings so we’re going to put about a teaspoon on top of the rice it’s already in here and then we’re going to cover it

With more rice so with all Oni gidy there’s something inside typically and I have another I have a wet cloth here because your hands get kind of messy so there’s always something in the middle of the rice ball and it could be anything from it could be sauteed

Mushrooms and I’m just kind of covering the top with another little bit of rice and don’t get your hands too wet or your rice will get wet and then that’s not good you don’t want to have a bunch of rice that’s dripping wet because you won’t be able to form this into

Balls so um you know I’m using the the chickpea filling but another popular one in Japan is um plums and they actually sell these in America they’re easy to get in Japanese stores but Eden makes them the Eden company and they’re they’re just whole plums and they’re

Very very kind of sour and they have been um I think they’ve been sundried for a year is what it says on here uh handmade pickled with shiso sundried and aged over a year and this is a really common thing they’ll take pieces of that

Plum and put it on the inside well the plum is supposed to preserve it a little bit so it stays fresh longer but also it has a lot of um properties in the plum that are supposed to be beneficial to your health like it’s really good for

Digestion and it the um Plum is something that they’ll give pregnant women if they have morning sickness but you know the bad thing about it that turns a lot of people off is it’s incredibly salty okay so now I’m just going to lift this off and voila I

Have these perfectly cute little rice balls and I’m just going to take one in my hands and show you that it’s a triangular shape that’s kind of what you’re after and then the last thing that we do with them and still kind of warm and there’s nothing wrong with them

Being warm is we take seaweed and we put seaweed around them so I have a piece of seaweed here and seaweed has a shiny side and a rough side the shiny side always goes on the outside because that’s the pretty side so we’re going to just kind of hold it

With the seaweed and my seaweeds a little bit too long so I’m just going to cut the excess off I should have done that before I got started but it wasn’t wasn’t sure how long it was going to be and then it kind of makes its own little its own little

Jacket and why you put the seaweed on the outside is because if you tried to hold the sticky rice it sticks to your hands so you don’t want that so they usually put the seaweed on it to eat it so you have a way to hold it and then I

Take this it’s called it’s another hard thing to pronounce Chef AJ foodie coake which is seaweed sprinkles and I put that around the edges and that has a really good flavor delicious flavor and there’s my finished onti and then I’ll set it on my plate I’ll make a couple more that

Wasn’t that difficult and somebody used the F that thing from Trader Joe’s yesterday oh the foty coake yeah on the show because they sell it at Trader Joe’s yeah yeah they sell it everywhere and in fact um Amazon has all these different flavors they have just a

Typical green one like the one I use but they have a Yuzu flavored one and then there is a um bshi that’s that Plum that purple plum I just showed you flavor and these are all organic and they’ve uh reduced the sodium in these so that they’re they’re not as high sodium as

The Japanese version and they taste really great so you can use these like if you’re a person that just likes to eat a bowl of rice you sprinkle this on your rice and it gives it this really delicious flavor and if you didn’t want to make onig gidi and you just wanted to

Have the chickpea filling and some rice you can just put the chickpea filling and your rice in a bowl and sprinkle some of that foodie cocky on it you have a delicious thing too you don’t have to go through all the trouble of making rice balls but I’m going to show you how

To make one without the form in just a second let me finish these up but you know it’s not a hard thing to make it’s it’s fairly simple but uh the taste of them is really good like when you bite into it it’s crunchy from the

Seaweed and the soft from the rice and then you get to the filling and you have this really good kind of creamy chick chickpea tuna kind of a thing and it’s just such a satisfying delicious meal to me but you know that’s it’s like whatever your culture your heritage that

You grew up with are things that you might find really delicious where people that weren’t exposed to it would think it’s not so great like you know nowadays A lot of people in America likes seaweed and sushi but when I was growing up people thought that was terrible you

Know when I would bring people to my house and open the pantry and they would see all my mother’s Japanese food they would be you know like shocked at how strange it was you know seaweed and little fish with their eyes still in them and there was a lot of strange

Stuff in the pantry I have to admit but I thought it was a novelty to take people and show them strange stuff in the pantry that was probably kind of mean of me my mother didn’t know I did that but you know when you’re a Punky

Little kid you do stupid stuff do you make sushi often uh I do not very often but you know occasionally um I’m more I tend to make like I I didn’t have time to do sushi burritos and this today but let’s say that you wanted to make a sushi

Burrito all you would have to do is take a piece of seaweed and put rice on it and put something on top of it and roll it up and as easy as can be uh the seaweed I use is uh I have this really premium seaweed but it comes in sheets

Like this whoops that one tore do you okay so I Love Sushi and I love white rice sushi but you know it does have sugar and salt in it and I eat it I don’t care I’m not strict like people think I don’t cook with sugar and salt

Yeah it just out of curiosity is the secret to Sushi the sushi rice or is it because the the vinegar and the salt together make it so tasty or both well you know it’s funny that you say that because Oni gidy does not use any vinegar and the rice the onii that I

Made and here’s three of them on a plate it does not use any vinegar it’s just plain rice and then there’s a filling inside so technically you could make your own Sushi and not put vinegar and salt and sugar in the rice and it would taste fine yeah it’s just you know

That’s the typical thing because it was thought back in the beginning that vinegar ice would not spoil as fast so the reason for it was for spoilage but now we’re not you know leaving our stuff out in the temperature for long periods of time so it was more for that and then

Um usually the taste of the vinegar salt and sugar in the sushi is supposed to be kind of subtle so it shouldn’t be a major factor in how much you enjoy the sushi there’s a lot of fillings you can put in that have a lot of flavor and

Then you can get your flavor from the fillings right well you know also the little I love that Ginger but the ginger has sugar too but that’s so good a little piece of in in my uh Japanese ebook there’s a bunch of recipes in here but there’s um definitely a sushi a lot

Of sushi recipes and uh the other thing that’s in here is ginger so I have like a basic sushi roll that uses a lot of good ingredients but I also have the recipe in here for pickle Ginger and it it turned out really good so so you know anyway I don’t want to

Have to scroll through this and look for it but I made my own pick Ginger the Pickled ginger is in this current book yes yes it is and it’s it’s an improvement over the one I had in my last Japanese ebook so um but people have been mentioning your book as they

Come on the show when they ask them they when I say what did you like in the bundle other than your offering your name comes up a lot and what do you like in the bundle other than your beautiful book what’s that what what would you say

I’m sorry what other uh offerings in the bundle caught your eye other than your wonderful book oh um thank you for saying that but there are so many good ones I had made a list of my top 10 and I was going to post that on my social

Media but I really liked um The Happy vegan couple and they have a Mexican food and there was something about them they seem so cool and nice and I like their recipes they actually look like things I would eat sometimes I look at people’s recipes he’s since I’m a chef

And I go uh that doesn’t sound like it’s going to be very good but theirs I looked at and said hm I want to make that and then um Chuck Underwood with brand new vegan I’m making his uh tortilla soup tomorrow sometime on my live stream so I’m gonna make his

Tortillas because it sounded good H Kathy Hester I love Kathy Hester I’m gonna be on her show Friday I think and um she and her partner Cheryl went on the starch or the uh Dr McDougall 12-day program and they and she wrote a book about it called the thriving on starch

And I just love reading her book and it’s it’s so distracting because I’m trying to read her book but I have so much to do so it’s like oh no I gotta go back and read that later uh Richard hubard I liked his book he it’s his life

Story about all of his struggles and I I saved that one so I could go back and read it ni my friend elth Feldman she and her daughter collaborated in did one on French Indian and Thai really good so um I have a whole folder here of recipes

That I’m going to be making in the next few days and the other one that was really exciting to me I accidentally printed the cover off but so I have it here is I love broccoli mom’s Indian book so um I accidentally printed the cover off I used up so much printer ink

It was ridiculous but I’m GNA make her tofu Tikki non wrap Tikka tofu Tikka non wrap and um that’s on my list along with I’ve got I’ve got like I picked 10 things homemade Snickers bars from date lady date lady gives us a coupon and um

For some I think it was 15% off or something tofu egg salad sandwich Ellen allard’s pecan pie still cut oatmeal I’m going to make that live too and um I’m going to make Lissa’s breakfast burrito her raw wrap so I that’s something I’ve never tried before

But I’m GNA make a wrap and then I’m GNA make the U pizza from can’t remember her name but she has a pizza party Rebecca Stoner who was I yeah yeah Rebecca Stoner pizza party so anyway that’s just some of the ones I’ve already made at ton of smoothie recipes and I’m making

Like a new smoothie every day and just is trying to make everybody else’s recipes because and I’m also making a bunch of mine okay I’m going to show you real quick how to make one without the form and then I’m going to put it all on

A plate and we’ll see how we could eat this thing so if you’re just making one without the sushi form or the oniy form wet your hands grab a little salt and you can skip the salt I always use a measuring cup and get about half a cup

Because I don’t want them to be all different sizes I want everything to be a uniform size especially if you’re going to Plate them up this one’s a little small if you’re going to Plate it up you want every everything to be kind of the same and

Then you just start forming it in your hands you just kind of you know my goal is to have a triangle so I just kind of move it around in my hands and form it until it looks like a triangle and if I wanted to put some filling in it I just

Make a little dent and then I can take my chickpea filling stick it in there cover it up put a little B more rice on it if I want to and also you don’t have to even put filling in these a lot of times you know

One way to eat them is just plain without any filling so and you don’t have to put seaweed on them I know some people are not seaweed lovers and so they don’t love seaweed so you could just skip it have you ever thought of maybe shaping them like for holidays

Like maybe heart for for h Valentine’s Day you know oh yeah I have molds for all that I have little plastic on gety mold in all different shapes Stars Hearts squares and like for kids lunches that’s what they do they’ll have different shaped rice balls you know to

Represent different things so yeah you could definitely there’s little plastic forms you can get for all that stuff is this something that would be commonly found at a Japanese restaurant because I I go to a lot of Asian restaurants but they’re mostly up here they seem to be

Vietnamese so I don’t I don’t see these but if I went to a Japanese restaurant do you think I would see this on the menu uh not really because um it’s kind of like specialty thing so there’s a place in Santa Monica called Blue omusubi which is another word for Oni but it’s

Same thing and at Sunny blue in Santa Monica they make these exact type of onig gidi you walk in and they have someone back behind the thing doing what I’m doing making a bunch of them putting them on a a tray and you eat them they’re still kind of warmish like these

Are still a little warm which makes them really good so um someplace like that and then occasionally you’ll find a place but this is more like something people eat at home it’s not something to eat in restaurants except in Japan there’s actually a restaurant in Japan called onig gidi

Bongo like bungo drum but um in this restaurant there is a two to three hour wait to get in and eat the onid and it looks just like this and in fact that’s where I got the idea for that form was they use that at this restaurant in

Japan and they have 50 different fillings everything from a bunch of vegetable fillings and they have that Plum and they have mushrooms and greens and but they have a lot of meat ones too but people eat they wait two to three hours to eat in there and they serve all

You can eat miso soup along with the Oni and pickles so what I did to show us is I set up a little tray and we’re going to have our little onid meal that you would get if you went to Japan I don’t think you could get

This in America now if you come visit me in Texas I’d make it for you so if you’re ever in Texas Chef AJ you’re in Dallas right I’m in near closer to Fort Worth oh Fort Worth okay and then we can put our miso soup and I did a a YouTube video

Yesterday it’s on YouTube of my miso soup balls and I’ll show you what I do is I make the Miso soup um in a big bowl even with tofu in it and seaweed and everything and I freeze it in this silicone container and then when I want

A bowl of miso soup all I have to do is pop out one of those discs and it makes a perfect one serving of miso soup which I love because even though miso soup’s not hard to make it it does take some time to gather all the ingredients and

Make it so this makes it like instant but it’s fresh because it was in the freezer and it didn’t um you know it’s not like a dry powder and you can control the sodium because if you use those dry miso mixes they tend to be really you know they don’t taste very

Good for one thing but they probably have a lot more sodium so what I have here is I have my tray and it has the uh onig gidi and I put three of them so that’s like a cup and a half of rice I could eat that many you know um I’m sure

Chef AJ you could eat that many when i i eatting two or three cups I wish somebody would open an on onigiri restaurant by me because now I want to eat them and I don’t want to make them hey I got an idea you ever thought about Fusion making Lissa’s wraps and putting

The on the on the giri in the wrap and eat yeah well you know that’s kind of what like uh all these new you know Sushi burritos and stuff you know like if you don’t want to mess with all this stuff you can just make some really good

Japanese rice and put it in some seaweed and you know put a filling inside so it’s not a hard thing to make but you know to me I say that but I’ve made this and I’ve taught classes now on how to make it so I’m gotten a better at it but

When I made it for my mother it looked really sad and then I have some um the Japanese when they go to that oniy Bongo they get um pickles and so these are just really good cucumber slices with a tiny pinch of sea salt the Japanese eat

A lot of salty vegetables so that’s kind of not very healthy because they have some issues with stomach cancer so they say don’t eat all the salty side pickles that the Japanese eat so I just very lightly lightly season them then I have my miso soup with some tofu and wakame

So wakame is different from niy somebody was asking me about it this morning you know what’s the difference between nauy and wakame is it the same thing and it’s not it’s this is wakame and wac is like a thin it’s almost like looks like leather when you when it’s not hydrated

And it’s used in soup and it’s very tender once it’s been rehydrated and it’s that’s what’s floating in your miso soup it’s wakame wac what is your favorite sea vegetables I like nauy because I grew up eating it so I could sit I could take

The nauy like this and I could toast it over the Open Flame which is something my mother would do when making sushi and then tear off pieces of it and eat it plain the Koreans they make a roasted seaweed that they put oil and salt on

Which is not very healthy but it tastes really good I used to eat that but now I just eat plain seaweed so I love seaweed I love um the foty cocky seaweed sprinkles you know and uh I like wakame I like all of it hiiki seaweed is good

They’re all good for your health they have iodine have other properties have you ever had duls yes yes I have I like the smoked duls it has kind of bacony flavor yeah that that’s become kind of a new snack when I was in Alaska a woman collected

All kinds of seaweed around where she lived and she turned it into these seaweed snacks and they were really good they were chewy and wonderful so what’s your favorite rice is it like me white or do you have another favorite my favorite rice is this rice right here this

Japanese premium Japanese like sushi rice because you know I lived in Japan for four years I grew up eating this every day you know that was we always had a pot of rice my mother always had a rice and we could always have it and my

Children all four of my children who are now adults raging in age from 33 to 47 almost they um eat rice and their kids love rice so it’s so funny my little grandsons come over and they ask me to make them a pot of Japanese rice so and

You make what’s the name of the rice cooker you recommend the is it the one Zushi that’s the one I hear is fantastic and the Japanese rice can you get that online because I haven’t seen it in a store yeah you can get it you can order

It from Amazon in fact I think I got that from Amazon let me go yell at my husband for a second yeah we want to introduce each other’s dogs are you guys enjoying the bundle have you hey Steve can you bring Toshi in yeah we want Toshi to meet

Bailey and guys just click the link even if you don’t buy just please look at what we’re offering you 8,000 worth of content is rice your favorite starch though overall yes I have to stop myself because I eat rice all the time brown rice usually white rice maybe once a

Week or maybe twice and um you know I people will always say stuff to me like aren’t you afraid to eat rice because the potential of Arsenic and I always say I do not care you’re I’ll take him I’m not afraid I just say I always say

Sweet potatoes are my favorite but white rice is a close second hi hello Toshi he’s now uh let’s see 15 weeks old and he’s a boxer and when I got him he weighed 10 pounds and he’s been home for six weeks and now he weighs about 20

Something pounds he’s gotten so big he’s just a big chunk and he is the best puppy he’s so good no you can’t have my food he’s really been quiet for the most part and house broken almost and he’ll sit in his little area in his little like puppy play pen really quietly when

I’m busy like I can put him in there and go cook my stuff and he’ll just sit there and watch me so he’s been good oh he’s precious let me see your dog hey hello Bailey say hi toosi Bailey say hii he looks like a stuffed

Animal so cute she I’m glad you’re a dog lover because my all my children are grown up and my husband and I have three boxers and boxers are like people you know they’re so affectionate and they look at you and they want to do everything you do and hang out with you

Wherever you’re at so it’s it’s been great okay I’m going to give you back to Dad he is precious say hi you saw him you saw him like the week I got him I sent you that picture and he’s changed so much since then I love

Him so if you like Toshi then buy the bundle from yes the bundle is awesome Chef AJ they’ve done a wonderful job and I didn’t even say that in addition to all these food things I’m interested in the food things because I cook but I noticed a lot of really good exercise

Things about you know hundred workouts and a whole library of exercise workouts that you would have access to or yoga for all bodies which I thought was great because a yoga instructor you know was letting people know that you don’t have to be some perfectly fit person who

Looks good in their yoga pants to attend a yoga class you can be anybody and I love that so um you know there was just so much good content about so many different topics not just cooking so I hope y there’s a a gut course by Dr McDougall there’s food photography and

Styling course by raw Chef Yen Penny says I bought the bundle from Julia on Friday and made Rachel Detroit’s gooey chocolate banana cookies and I have or origi molds and we’ll make them soon and Rachel will be on the show today at 3 o’ yeah wonder what’s what are you

Wearing what is it is there a oh it’s a happy coat it’s just a look at the back it’s ath Japanese Society we had these made because when we do all these festivals and things I’m always cooking at festivals and uh we have them in the the

Botanic gardens and so we all wear these happy coats and then people know that we’re the Japanese Society if they need to ask a question so I just took it out of the closet and thought it fit the occasion so I would wear the happy coat for today that’s great let’s see Karen

Is saying uh oh I lost your sound Chef AJ that’s because I accidentally clicked the um I I hope Karen is asking for download help so Karen please email our help desk WWL bundle gmail.com and we have somebody operator standing by almost 24 hours a day to help you um

Because I’m not as even if I could help you I’m not as techsavvy to explain it but I’m sure we’re going to get this figure figur out so if you would just email at the help desk we’ll help you Jackie says my day is complete with Chef

Julia that’s nice is that Jackie Ruth it sure is was she was on my uh Morning Show as well and she used to watch me every day back during covid and she was stuck at home and not feeling well and she said that I really helped her way

Back then so I’m so happy that she’s still with me nice I I see your stuff and I just those classes you teach in person and if you were just a tiny bit closer I I would love to do something like that too but it’s just even though

I have a fairly large house it’s not really set up for that you know what I mean you kind of have to have it a certain way but I’d love to get back to teaching Hands-On cooking in places other than than Mexico um which a lot

It’s really it’s rewarding and I only do it I have these Retreats um the most I’ve had is four times a year because it’s an eight hour day and I have one coming up in June I still have some openings in that one but um it’s really

Exhausting every time I do one after it’s over I look at Steve we’re never doing this again and then I say that I say I shouldn’t do any more of these it’s much that’s what I say after every bundle after every Summit and after every conent it’s kind of like women

That have a baby and say I’m not doing this again and then four kids later you know yeah um you know thank you for that comment Lydia Chef James was mentioning that the bundle makes great gifts and so even if you yourself don’t think you’ll

Use it I mean what a great gift remember you have a year to download it and you could just buy it and just uh send it to the person’s email you want I didn’t even think of that so fantastic great idea all right well always great to see

You thank you so much for your creativity you just make the most beautiful plant-based food and now we have Japanese food too thank you Chef AJ and thanks for all your exceedingly hard work having all of us on during bundle week I tried but I only I mean with 150 contributors I

Could only get about a third of you on that’s why get bundle in soon to get a spot on the show I’d love to hear text me what your Chef friends think of the Goodman peanut shoes I will yes I I definitely will they’re going to love

Them so I can’t wait find sugar all right all right thank you so much a care you bye bye thank you and thanks all of you for watching another episode of Chef AJ live one more show today and it’s at 3 o’clock with Rachel Detroit I don’t

Know if she’s making food or what but she has amazing she’s making food okay good because she she has Lebanese recipes she has three books in the bundle and she’s just a pure delight see you guys in 25 minutes take care